July 10, 2010

Chicken and Dumplings


3 pounds chicken pieces
3 cups chicken broth
2 medium yellow onions, sliced
2 stalks celery, cut into ½ inch slices
1 ½ teaspoons poultry seasoning
½ teaspoon garlic powder
Salt and pepper to taste
2 Tablespoons  flour
¼ cup cold water
Dumplings:
1 cup all purpose flour
2 Tablespoons minced parsley
1 teaspoon baking powder
¼ teaspoon salt
1/3 cup milk
2 Tablespoons oil
  1. Rinse chicken, pat dry.  In a large dutch oven, combine chicken, both, onions, celery, poultry seasoning, garlic powder, salt and pepper.  Bring to a boil. 
  2. Cover and simmer for about 30 minutes until the chicken is cooked through.  
  3. Remove chicken from bone and cut into bite size pieces.  Return to heat and bring back to a boil.
  4. In a small bowl, whisk the flour into the cold water.  Stir into the chicken mixture.  Continue to cook until the broth thickens.   Prepare dumplings and place onto top of chicken.
  5. Prepare dumplings:  Combine flour, parsley, baking powder and ¼ teaspoon salt. 
  6. Whisk together the milk and oil.  Pour into flour mixture and stir with fork until mixed.
  7. Drop large spoonfuls of dumpling mixtures into the top of the chicken mixture.  Cover and simmer for 10 minutes.
  8. At the end of 10 minutes, remove lid and check dumplings for doneness (dumplings are done when toothpick inserted into center comes out clean.

No comments: